Hijiri Shuzo has been passing down its brewing traditions for more than 180 years across eight generations, brewing at the southwestern foothills of Mount Akagi in Gunma Prefecture using underground water from the Tone River basin. The brewery practices natural low-temperature fermentation during winter, a method inherited from the Nanbu Toji tradition, and has accumulated ten gold medals at the National New Sake Competition. Starting in 2019, Hijiri Shuzo expanded into contract cultivation of Gohyakumangoku rice alongside its primary use of Hitomebore grown within Gunma Prefecture.
